I’m not sure if this is true in other cities but here in San Francisco, it’s not unusual to encounter a corner bodega that’s devoted to natural foods. These places stock the familiar organic labels, local organic milk and vegetables, and often have a nice selection of wine. Sometimes there’s an odd mix of the organic and conventional bodega fare (bags of Cheetos tucked in with the taro chips, for instance.) Out front, buckets of sunflowers are propped up against the brightly painted murals and a bowl of water for the dogs is placed next to the pile of free alternative weekly newspapers.

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Meyer Lemon Shaker Pie

Happy weekend everyone! I hope it’s getting sunny and warm in your neighborhood. What’s your cooking plan this weekend? Are you prepping your breakfasts and lunches for next week? Are you planning a little treat for this weekend — maybe a lemon pie? I’m craving bright, light spring soups and salads. What about you? What’s cooking this weekend?

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I don’t know about you, but this past week it started to feel a bit more like spring (finally!), and we’ve got a few new recipes to celebrate the warmer weather. If you’re looking to bulk up on vegetables and grains, you need to try the egg, spinach, and spelt salad with green garlic dressing. If you’re craving something a little heartier, try the lamb meatballs with lemon sauce. Looking for dessert? You need to make Faith’s Meyer lemon Shaker pie. But whatever you do, wash it all down with homemade coconut milk (only two ingredients needed). Happy weekend, everyone!

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Q: When I braid a challah it splits in the baking process, so that I do not have a nice braided top when baked. It looks more like a person got stitches and in the healing process they broke open. Can your readers help me figure out what I am doing wrong?

Sent by Madeline

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